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Jaggery Treacle Tart With Milk Ice Cream
Jaggery Treacle Tart With Milk Ice Cream
Over 2 hours

Our take on a treacle tart, with the jaggery adding extra richness and sweetness to the dish. You can buy jaggery in most Indian and Western supermarkets, but if you don't have any you can use caster (superfine) sugar instead.

Note: If you don't have an ice cream maker, transfer the cooled liquid into a freezer container and put into the freezer for a couple of hours until it starts to solidify. Stir with a spatular to break up the ice crystals, then return it to the freezer. Repeat this process every 30 minutes until the mixture is set.

Recipe courtesy of
  • 200ml (7 fl oz/scant 1 cup) golden syrup (light corn syrup)
  • 100g (3.5 oz) jaggery, roughly chopped
  • a squeeze of lemon juice
  • 2 large free range eggs, beaten
  • 100ml (3.5 fl oz/scant 0.5 cups) double (heavy) cream
  • 200g (7 oz / 2.5 cups) fresh brown breadcrumbs
  • Himalayan sea salt, to serve

For The Ice Cream

  • 800ml (28 fl oz) full-fat (whole) milk
  • 75g (3 oz) caster (superfine) sugar
  • 100ml (3.5 fl oz) condensed milk
  • 1.5 tsp glucose
  • 1 gelatine sheet

For The Pastry

  • 110g (4 oz / 0.5 cups) unsalted butter, chilled and diced
  • 225g (8 oz / 1.75 cups) plain all-purpose flour, plus extra for dusting
  • 1 large free-range egg, beaten
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  1. First, make the ice-cream. Put 700 ml (25 fl oz / 3 cups) of the milk into a heavy-based saucepan over a medium head, stirring constantly. Add the sugar and simmer until reduced to 500ml (17 fl oz / 2 cups). Turn the heat down to low, add the condensed milk and glucose and stir. Soak the gelatine in cold water until soft. Stir it into the warm milk mixture then add the remaining milk. Leave to cool completely. Transfer to an ice-cream machine and churn for 15-20 minutes, until thickened. Transfer to a freeze proof container and place in the freezer
  2. Make the pastry by lightly rubbing the butter into the flour, then mix in the egg. Using your hands, combine to form a smooth dough, adding a tablespoon of water if it's too dry. Shape into a ball, flatten to form a disk, cover with cling film (plastic wrap) and set aside to rest in the refrigerator for 20 minutes
  3. Preheat the oven to 160 C (320 F / Gas 3) and grease a 23cm (9 in) flan ring. Roll out the dough on a lightly floured surface to about 5mm (0.25 in) thick and use to line the flan ring. Cover with baking parchment and bake blind for 20 minutes. Remove the paper and beans and leave to cool in the flan ring. Reduce the oven temperature to 150 C (300 F / Gas 2)
  4. Heat a heavy-based saucepan over a low heat and melt together the syrup, jaggery, lemon juice and eggs. Once everything is incorporated, add the cream. remove from the heat, then fold in the breadcrumbs. Spoon the mixture into the pastry case and return to the oven for 45 minutes until set and golden. Remove from the oven and allow to cool
  5. Sprinkle with a little salt and serve with the ice cream

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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